Easter Sunday Pulled Lamb Recipe
Pulled lamb served on krummel pap with parmesan and a Greek yoghurt side with pomegranate seeds and chickpeas
The Easter weekend in South Africa is usually around the time when the weather starts to transition from summer to winter, with the days getting colder and in Cape Town, we also start to get some rainy days. As a family, we usually like to go away for Easter weekend and of course I cook up a storm! This pulled lamb dish is a great one to serve on a colder day. It takes a bit of time to cook, but by cooking it slowly on a low heat, you get read tender, fall-off-the-bone lamb without the meat drying out. Try it for yourself, find the recipe below:
Ingredients
2kg bone-in leg of lamb
1 tsp each cumin and coriander seeds
1 Tub PnP mixed herbs and fresh garlic
2 tbsp Salt
3 tbsp ground pepper
2 tbsp olive oil
4 lemon, zested and juiced
2 punnets fresh thyme
750ml pomegranate juice
750ml chicken stock
4 tbsp fynbos honey
500ml Greek yogurt
1 packet dried salt and pepper PnP chickpeas
2 red onions, thinly sliced
175ml cider vinegar
2 tbsp brown sugar
How to prepare the pulled lamb dish
Toast the seeds in a dry frying pan for 2 mins until fragrant. Rub into the seeds, add salt and pepper and massage into the lamb.
Preheat the oven 120°C, fan 110°C. Sear the lamb in olive oil.
Transfer the lamb to a large casserole dish with the thyme. Pour in the pomegranate juice, chicken stock and drizzle over the honey. Cover tightly with the lid with tinfoil and cook for 7 hrs until the meat falls off the bone.
Put the cider vinegar, sugar and 150ml water in a saucepan and bring to the boil.
Add the sliced onions cooking on low heat for 15 minutes. Cool in the fridge.
Shred the lamb with 2 forks and toss in the cooking juices.
Serving Suggestions
I served the pulled lamb on krummel pap with grated parmesan, and topped it with some Greek yoghurt, onions, mint, pomegranate seeds and chickpeas. The side dishes were roasted aubergine, topped with roasted peppers and fresh dill. I also had some more Greek yoghurt and pomegranates on the side to add to the lamb dish.
Enjoy! To watch how I made this dish, scroll down to watch the reel I posted on Instagram.
Please tag me on Instagram if you make any of my recipes, I love to see it!
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About Shawn Godfrey
Photo credit: Niki M Photography
Shawn Godfrey is an entrepreneur based in Cape Town, South Africa. After the Covid-19 lockdown saw his business in financial distress, cooking was the creative outlet that helped to keep him sane. To keep track of his recipes, and encourage friends and families to join him, he starts his instagram account The Roasted Dad.
Fast-forward to late 2021 - on a whim Shawn (encouraged by his wife Lianne) enters MasterChef South Africa. It is a crazy time of life: running a 200 people business and struggling to keep it profitable, two small children with a third on the way, and about to move into a new house. But when Shawn gets selected to be one of the 20 contestants participating in the fourth season of MasterChef South Africa, he decides to go all in. Leaving his 7-month-pregnant wife to look after their then three and one-year-old children, he battles it out and comes back home five weeks later with the trophy and a million rand prize money in his pocket.
It all started with an Instagram account, but The Roasted Dad is so much more now. Shawn has stayed his entrepreneurial self and whilst he hosts Private Dinner Parties and Cook-with-Me Demos, does Restaurant Take-Overs, he still runs the lighting company and several other businesses.
On his blog, Shawn shares Restaurant Reviews and Accommodation Reviews, and gives an insight into the wild and wonderful life he leads together with his wife Lianne, and their three children Aiden (7), Olivia (5) and Harvey (3).
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